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Luscious Lemon Cream Cheese Muffins

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These soft, tangy muffins have a creamy surprise inside, making them the perfect sweet and zesty treat!

Ingredients

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For the Muffins:

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 2 lemons
  • ¾ cup buttermilk (or milk + 1 tbsp lemon juice)
  • ½ cup unsalted butter, melted (or vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice

For the Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Lemon Glaze (Optional but Recommended!):

  • ½ cup powdered sugar
  • 12 tablespoons fresh lemon juice

Instructions

  • Preheat & Prep
    Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  • Make the Cream Cheese Filling
    In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
  • Mix Dry Ingredients
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  • Mix Wet Ingredients
    In another bowl, whisk buttermilk, melted butter, eggs, vanilla, and fresh lemon juice.
  • Combine
    Gently stir the wet mixture into the dry ingredients until just combined. (Do not overmix!)
  • Assemble the Muffins
    • Fill each muffin cup halfway with batter.
    • Add 1 teaspoon of cream cheese filling to the center.
    • Cover with more batter until cups are about ¾ full.
  • Bake
    Bake for 18-22 minutes, or until a toothpick inserted around the edge comes out clean (avoid the cream cheese center).
  • Cool & Glaze
    Let muffins cool for 5 minutes, then drizzle with lemon glaze if using.

Notes

For extra lemony muffins, add ½ teaspoon of lemon extract.
Swap buttermilk for Greek yogurt for an ultra-moist texture.
Store in an airtight container for 3 days or freeze for up to 3 months.

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